Rasta Pasta

This Rasta Pasta is the real deal, boo! It’s spicy, it’s creamy, and it’s got so much bold Caribbean flavor. The pasta comes out just right (al dente, ya know?) and it’s mixed up with veggies and a jerk-spiced cream sauce that’s one of my fave things to eat ever. Did I mention that you can get it done in 40 minutes tops? Yup! This Rasta pasta recipe is the perfect dish for those nights when time’s tight but you’re still lookin’ to dazzle the home crowd.

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I just couldn’t keep this Rasta pasta recipe to myself, y’all! It ain’t just the eye-catching colors that make this Jamaican-rooted pasta dish stand out. The flavors? Honey, it’s like you’ve pulled up in the Caribbean to grab a meal! It’s full of peppers and chicken, and the jerk seasoning just ties everything up with a spicy (but not overwhelming) kick. When I tell you this Rasta pasta is good, I mean it’s REAL good!

The Heart & Soul Of Rasta Pasta

Cuisine Inspiration: Jamaican-Caribbean vibes
Primary Cooking Method: Stove top
Dietary Info: Omnivore! Contains chicken and dairy, but can be adapted for other diets
Key Flavor: Spicy and creamy with a vibrant jerk seasoning
Skill Level: Intermediate

Sweet Spots

• Best Way to Use Chicken: Got some chicken breasts just chillin’ in your freezer, wondering what their calling is? Well, this Jamaican Rasta Pasta recipe is the perfect opportunity to give them a new lease on life.
• Simple Ingredients: Aside from the jerk seasoning, which is a pantry must-have for adding that authentic Caribbean flavor, you’ll likely have everything else you need right at home.
• Texture That Talks: The pasta has an al dente bite, and it’s mixed with tender chicken and a slight crunch of peppers. The blend of textures is super satisfying.
• One-Skillet Dinner: Besides the pot you’ll need for boiling the pasta, this entire dish comes together in just one skillet. Talk about easy cleanup and straightforward cooking!

Ingredients to make Rasta Pasta

• Pasta: Personally, rigatoni is my go-to because it’s just perfect for scooping up and holding onto that delicious sauce. But penni and mostaccioli are also solid options!
• Vegetable Oil: For getting that sear on the chicken and sautéing those veggies.
• Chicken: Chicken breast keeps things lean, but if you’ve got some chicken thighs hanging around, feel free to use those instead. They’re juicier and won’t dry out from the cooking.
• Jerk Seasoning: This is where the Caribbean flavor comes in. If you’re up for it, you can make your own jerk seasoning!
• Onion and Bell Peppers: Grab a large yellow onion and a couple of large bell peppers (I love using a mix of colors for that beautiful Rasta vibe) and thinly slice ’em up to add some crunch and sweetness to the dish.
• Garlic: Don’t forget the minced garlic! It’s all about building those layers of flavor.
• Chopped Tomatoes: To bring a bit of acidity and freshness to the chicken rasta pasta.
• Thyme: For that herby punch!
• Chicken Stock: It’s gonna help create that saucy goodness.
• Half and Half: Brings everything together into a silky, spicy sauce. If you’re looking for a lighter option, milk can work in a pinch, but it definitely won’t be as creamy.

How to make Rasta Pasta

Step 1: boil the pasta

1. Add pasta to a large stockpot filled with salted boiling water.
2. Cook pasta until almost done. Before straining, reserve 1 cup of pasta water. Then, strain and set aside. 

Step 2: sear the chicken

1. Add oil to a large skillet and heat over medium-high heat. Sear chicken in two batches and season each with jerk seasoning, browning quickly on the outside but not cooking all the way through.
2. Remove the chicken from skillet and place on a plate.

Step 3: Cook the vegetables and add the chicken

1. Heat the remaining vegetable oil and add onions and peppers. Season with the remaining seasoning, and keep stirring the vegetables as they continue to cook. Reduce the heat a bit if they start to cook too quickly.
2. Cook until peppers and onions are soft and translucent with a little bit of caramelization and most of the moisture is cooked out. Add in garlic and thyme and cook for an additional minute.
3. Add in chopped tomatoes and scrape the bottom of the pan, removing all the browning from the bottom of the pan into the vegetables. Cook until all the moisture is gone.
4. Pour in chicken stock and return the chicken to the pan. Cover and cook until the chicken is fully cooked.

Step 4: Assemble The Rasta Pasta

1. Remove the lid and add half and half. Stir together, reduce heat to medium-low, and continue cooking until the sauce reduces and thickens a bit, coating everything.
2. Add in the cooked pasta. If the mixture becomes stodgy and the sauce has reduced too much, add a little pasta water to thin it out.
3. Stir and serve immediately!

Tips for making the best jamaican rasta pasta

1. Salt the Pasta Water Right: Y’all, seasoning your pasta water is KEY to flavorful rasta pasta. Aim for about 1 tablespoon of salt per 4 quarts of water. It may sound like a lot, but it’s gonna give your pasta a subtle flavor boost.
2. Go for Pasta’s Perfect Timing: Cook your pasta until it’s just shy of al dente. Why? Because it’s gonna keep cooking when you toss it with that sauce in the skillet. That way it won’t turn too mushy.
3. Sear Chicken with Care: When you’re browning your chicken, don’t cook it all the way through. Just focus on getting a nice sear on the outside. It’ll finish cooking in the sauce, keeping it tender and juicy.
4. Let the Flavors Come Together: After adding the pasta back to the skillet with your chicken, veggies and sauce, let it simmer for a bit. It helps all the flavors really develop.

Popular substitutions & additions

• Seafood Swap: For all my seafood lovers out there, swap out the chicken for salmon or shrimp. They make the dish feel a bit lighter while still being hella good! Just adjust your cooking times accordingly – shrimp cooks up quick, and salmon should be flaky and tender and not dry.
• Make it Vegan: If you wanna make this dish plant-based, just take out the chicken and swap in vegetable stock instead of chicken stock. Also, use coconut milk in place of half and half for creamy vibes. You might find you need a bit more pasta water to get the sauce just right, but the end result will be just as velvety.
• Use Leftovers: If you have leftover cooked chicken or even some jerk chicken from another meal, use it here boo. Just skip the initial searing step and add it in when you’re tossing everything together.
• Cheesy Delight: For those who can’t resist a bit of cheese, sprinkling some grated Parmesan over the finished dish adds a nice salty, nutty flavor. I mean, who doesn’t love a bit of cheese in their pasta?
• More Veggies: Feel free to get creative with whatever veggies you have on hand! Mushrooms, spinach, or even some sliced jalapeños for extra heat make great additions to this Jamaican rasta pasta.

What to serve with this rasta pasta recipe

• Bread: You can’t go wrong with a side of bread to sop up all that delicious sauce! Think warm, buttery garlic bread, fluffy biscuits, or soft dinner rolls.
• Veggies: To balance the richness of the dish, serve it with Balsamic glazed Brussels sprouts, southern-style green beans, or a simple medley of steamed vegetables.
• Salads: Whether it’s a simple garden salad dressed in a zesty vinaigrette or a more elaborate one featuring nuts, cheese, and fruits, a salad perfectly cuts through the richness of the pasta.
• Desserts: No meal is complete without a little somethin’ sweet! Could be a simple bread pudding, carrot cake bars, a slice of vinegar pie, or bananas foster bread pudding.

How to store & reheat Rasta Pasta

Store it in an airtight container in the fridge. This helps keep the pasta fresh. Just make sure it’s cooled down to room temp before you refrigerate to prevent bacteria from creeping up in there.

To reheat, pour the pasta into a skillet over medium heat. The sauce tends to thicken up after refrigerating so just stir in some extra sauce to thin it out some. Heat it gently, stirring frequently, until it’s just heated through. For a quick fix, you can just cover the pasta with a damp paper towel to keep it moist and zap it on the microwave until warm.

How long will Rasta Pasta last in the fridge?

Your rasta pasta will stay good to go in the fridge for up to 3-4 days. This makes it a great make-ahead meal for other busy weeknights or a leftover lunch option.

Can I freeze chicken rasta pasta?

Fo sho! Pop it in a freezer-safe container or a freezer bag, and it’ll keep for up to 2 months. Remember to let it thaw overnight in the fridge before reheating.

Frequently asked questions

My love for this Rasta Pasta goes deep. Sometimes I just want some Caribbean sunshine vibes in the kitchen without a ton of work. A sis can’t always be in Jamaica no matter how hard I try. Between the perfectly cooked pasta, those incredible textures from the veggies and chicken, and the jerk-infused sauce, it’s a dish that’s got it all. But don’t just take my word for it – get in dat kitchen and give it a go!

More Jamaican-inspired recipes

• The BEST Jamaican Jerk Chicken Recipe!
• Jamaican Brown Stew Chicken Recipe
• Ackee and Saltfish
• Curry Goat
• Curry Chicken

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